the cream with the sugar, the vanillin and a pinch of salt.
Add the chocolate powder carefully with an enveloping
Cream the butter to obtain a foamy mass and mix uniformly with
the formerly obtained dough.
Mould the truffles with the cloth strainer or two spoons and
put in the cooler to harden the dough before proceeding with
Melt and temper the chocolate couverture(56% cocoa) and dip
the truffles in it, drain
and let them cool to room temperature.
Roll black truffles in the alkalized cocoa powder. For white
truffles we can choose between cocoa powder if we prefer a
bitter taste or white chocolate powder to obtain a contrast in
colour and a sweeter taste.